Nursery and Florist: 9am - 5pm
Lazy K House: 10am - 5pm
Valentine's Day Special
Receive FREE local* delivery on Friday, February 12 and Saturday, February 13, when you PRE-ORDER floral arrangements for your Valentine.
*Local deliveries include Lafayette, Orinda, Moraga and Rossmoor only.
Order soon for best selection and mention this offer. Call us at 925-284-4474.
MIXED GREENS WITH BACON
We grow our own collard, mustard and turnip greens, along with different varieties of kale. We call our greens "cut and come again" since we can cut them at ground level and they'll re-grow throughout the season.
I like to use a mixture of greens, since some are more pungent than others. My original recipe called for regular bacon, but, to make it more healthful, I used half regular and half turkey bacon. This way, I get both flavor and less fat. Mustard seeds give the greens a spicy kick and crunch. Adding a bit of liquid helps the steaming process.
- 5 slices thick cut bacon, cut into 1/4-inch pieces
- 5 slices turkey bacon, cut into 1/4-inch pieces
- 1 large shallot or 1 small onion, chopped
- 8-10 cups mixed greens: collard, mustard, turnip and Swiss chard, tough stems removed, cleaned and chopped coarsely (about 1 pound)
- 1/2 teaspoon mustard seeds
- 1/4 cup liquid: vegetable or chicken broth or water
- Salt and cayenne pepper to taste
- Red bell pepper, chopped (optional)
- Red wine vinegar (optional)
Sauté bacon and shallot until bacon and shallot are cooked. Add greens, mustard seeds and liquid. Stir and cook, covered, until greens are wilted to your liking. (We like them a little crunchy.) Season to taste, garnish and pass the red wine vinegar! Serves 4-6.
Tips from Rita's kitchen
- Use all turkey bacon (sauté in olive oil).
- Make it vegan by substituting soy "bacon."
- Toss extra greens into soups or add to salads.
Master Nursery Gold Rush
- Top Quality, finely ground Fir Bark mulch and soil amendment
- 15% composted chicken manure
- Perfect for planting bare root fruit trees, roses and berries
- Great top dressing for lawns
- Works its way down and amends soil over time
Dahlias are summer show-stoppers, with gorgeous prolific blooms from May to November in the Bay Area. They are beautiful in the garden and as cut flowers. We have many different flower colors, sizes, shapes and heights to delight every gardener. Dahlias are amazingly adaptable but do best with at least 6 hours of sun, with some afternoon shade in our hotter areas. They grow rapidly and need a steady supply of water and fertilizer. If they are watered deeply, which means water gets to the deepest roots, they can be watered only once a week, depending on the weather. Mulching helps conserve water and, over time, creates well-drained soil with ample organic matter.
Gladiolus are also showy summer flowers, and one of the best known cut flowers. "Glads" are especially pleasing to the eye when planted in close groups or clumps in the garden, because they provide a striking vertical accent To make sure the stems are strong, plant the corms deeply. A general rule is to plant each corm about 4 times as deep as it is thick and space them from 4-6 inches apart. Like Dahlias they do best in full sun and well drained soil with lots of organic matter.
We also have lily of the valley, tuberose, freesias, calla lilies, tiger lilies, crinum lilies and casa Blanca lilies, to name a few. For best selection, come soon.
Broccoli rabe has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor has been described as nutty, bitter, and pungent. Broccoli rabe is a source of vitamins A,C and K as well as potassium, calcium, and iron. Harvest broccoli rabe while it's young and tender (just as the florets begin to open) for a peppery flavor with a little "bite". As this vegetable ages, it becomes woody and quite bitter.
Print this coupon.